Oyakodon (親子丼)




  • 鶏もも肉 1枚 (chicken momo meat =P) — I used two chicken legs (de-boned and cut in even pieces)
  • 玉ねぎ 1個  (one large white onion works quite nicely for me)
  • 卵  4~6個  (4 to 6 eggs.  I only used 3, probably should use more)
  • 三つ葉 1束  (a bunch of 3 leaves something?!  I used 3 fresh shitake mushrooms instead)
  • ご飯・丼 4杯分 (cooked rice)


  • だし汁 2カップ (2 cups of dashi — a can of chicken broth is a much simpler substitute.  The taste is still pretty authentic)
  • 砂糖 大さじ2 (2 tablespoons of sugar)
  • みりん 大さじ2 (2 tablespoons of mirin , this a *MUST*.  don’t skim on this)
  • 醤油 大さじ3  (3 tablespoon of soya.  I just regular Chinese ligh soya.  don’ t need special soya)


  1. Cut chicken in same size pieces (so they will cook evenly).  Slice the onion thinly. Also cut the mushroom in bite-size pieces
  2. Add a couple tablespoon of water in a medium size sauce pan and put on the stove on high.
  3. Open a can of soup and dump in the sauce pan, then add all rest of the seasoning.
  4. Wait until boil then put in onion.
  5. Wait until boil again and add chicken and mushroom.
  6. Cook in medium heat for 10 mins.   You can turn off the heat now.
  7. Lightly beat one to one and half egg per person.
  8. In another stove, use a small sauce pan or a special oyakodon pan like the one in my picture.  Put in a above half a cup of cooked chicken + soup and wait for it to boil.
  9. Add one person portion of egg the boiling sauce.  Stir in the centre slightly and turn off the heat.
  10. Pour this on top of a bowl of rice and enjoy!

Cooked Juicy Yummy Chicken for Oyakodon

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